1 (16 oz.) can creamed corn
1 (16 oz.) can whole kernel corn, drained
1 stick butter, melted
1 c. sour cream
2 eggs
1 (8 1/2 oz.) Jiffy corn muffin mix
2 tbsp. green chilies
1/2 c. chopped onion
1 1/2 c. grated cheddar cheese

Mix all ingredients together, stirring as each is added. Pour into a greased 9"x13" pan. Bake at 350 degrees for 45 to 50 minutes. Yield: 12 to 16 servings.